How to Bread Chicken

No mixing or pre-prepping our breaders. Just follow these step by step instructions for the best, crispiest chicken you have ever had.

Step 1:

Place water-moistened pieces into the breading. Use a tumbling action to completely cover all pieces. Make sure that all pieces are moist to adhere the first coating application. A light handling application is all that is needed to ensure complete coverage.

Step 2:

Remove the chicken and shake off the excess coating.

Step 3: (FOR EXTRA CRISPY CHICKEN ONLY)

Dip (submerge) the lightly coated pieces briefly into a thin batter made by mixing the dry breading with water to a water-to-milk consistency. Remove and place directly into a deep pan of coating. Do not allow any draining. Using both hands, do more aggressive coating application by lifting the pieces along with the coating, allowing them to fall back into the coating. Then repeat this 8-12 times. This action in a more rugged, textured and crispier fried coating.

Step 4:

Remove directly from coating and place directly into the frying oil with the basket down, using a staggered placement method. This eliminates the potential for pieces sticking together. Shake the basket after 30 seconds of frying to ensure pieces are not sticking.

Step 5:

Cook at 325°F for 12 minutes for 3-3.5 lbs of chicken. Remove from oil and drain on a plate lined with a paper towel or on a baking sheet.